Description
A comforting and quick homemade chicken noodle soup that’s perfect for any time of day, featuring tender chicken, fresh vegetables, and hearty noodles.
Ingredients
Scale
- 1 lb Skinless, boneless chicken thighs
- 2 tbsp Butter, chicken fat, or olive oil
- 1 large Onion, chopped
- 2 large Carrots, chopped small
- 2 stalks Celery, chopped
- 4 cloves Minced garlic
- 2 Bay leaves
- 3 sprigs Fresh thyme (or ½ tsp dried)
- 8 cups Chicken stock or broth
- 5 oz Egg noodles
- 1/4 cup Fresh parsley, finely chopped
- Salt, to taste
- Pepper, to taste
Instructions
- Heat your choice of fat in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until they start to soften.
- Stir in the garlic and cook for another minute until fragrant.
- Add the chicken thighs, bay leaves, and thyme to the pot. Pour in the chicken stock and bring to a boil, then reduce to a simmer.
- Cook for about 15-20 minutes, until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
- Add the egg noodles and continue to cook according to the package instructions until tender. Taste and season with salt and pepper.
- Stir in the fresh parsley just before serving.
Notes
For a vegan version, substitute chicken with chickpeas and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg